∗ 1 rabbit cut into 6 servings ∗ 50 ml Extra virgin Olive Oil ∗ 350 g. onions finely chopped ∗ ½ bunch of dill finely chopped ∗ ½ bunch of parsley ∗ 60 g grated ginger ∗ 2 cloves of garlic melted ∗ 2 tsp. turmeric ∗ 200 ml of chicken broth ∗10 threads of saffron ∗ 150 g green olives cut in the middle ∗ juice from 1 lemon ∗ zest from 2 lemons ∗ salt ∗ freshly ground pepper
In a saucepan, sauté the rabbit with the olive oil getting the color of both sides. Remove the rabbit from the pot, throwing away the excess oil and add onion, ginger, turmeric and garlic and saute for 2 minutes at low heat. Dissolve the saffron in 30 ml of water and pour into the pot. Add the rabbit, the chicken broth, close the lid and cook over very low heat for 45 minutes. Add the olives, juice and lemon zest and keep cooking for 1 minute. Caution is needed because many fluids should not be left. Remove from heat and add dill and parsley and salt pepper. Let the food stay for 10 minutes and serve with steamed basmati rice.
Enjoy your Meal !